Carrots

• 2 lbs. mixed root veggies (beets, carrots, and parsnips), peeled and cut into sticks the size of index fingers
• 3 TBLS olive oil
• Salt, to taste
• 1 TBLS Dijon mustard
• 1 TBLS vinegar (white-wine or cider)
• Honey, to taste
• Cayenne pepper, to taste

• 1 cup mayonnaise 
• 1/4 cup fresh parsley
• 4 TBLS lemon juice, or to taste
• 1-2 cloves garlic, minced, to taste
• 2 TBLS fresh dill, optional (or other fresh herb as desired)
• 1 TSP lemon zest
• salt and pepper to taste

Mix everything together and pour into bowl to use as dip.  Also makes a good (but thick) salad dressing.  You can adjust the thickness by how much lemon juice you put in.

This recipe is flexible in the amounts of each veggie you use so adjust as needed.  It also can be adapted to canned tomatoes in the winter.  Also the choice of fresh or dried herb can be adjusted according to preference and what you have on hand.  Bottom line is that this soup is delicious!

Yum!  Use fresh pesto or frozen, doesn't matter.  You can make this recipe at almost anytime of year!

• Carrots, cut into match sticks or left whole if baby sized
• Maple syrup
• Cooking oil (we use ghee or coconut oil for this)
• Salt to taste
• Pesto

Toss carrots with salt, maple syrup and cooking oil and roast at 350 until tender and starting to caramelize. Check every 10 min or so to stir and mix evenly. Drizzle pesto over roasted carrots and serve hot! 

• ½ cup (packed) fresh basil leaves 
• 2 cups carrot tops (leaves)
• ¼ cup finely grated parmesan cheese
• 1 garlic clove
• 3 TBLS nuts of your choice, macadamia, walnut, pecan, or pine nuts
• ½ cup olive oil (more or less)
• salt and pepper to taste

Pulse garlic and nuts in a food processor until a coarse paste forms.  Add basil, parmesan, and carrot tops; process until well blended. Add olive oil and pulse until combined into desired paste consistency.  Season with salt and pepper to taste.   

This recipe was inspired by Maine Maple Sunday! Just when you think winter's candy carrots can't get any sweeter... try this!

cooking oil (I used coconut oil which was delicious! Or try bacon fat... mmmm! Or whatever you have)
carrots, peeled and diced or chopped into small bite size
grated ginger root to taste
maple syrup to taste
salt to taste

This is a great side dish with a flexible recipe.  Use whatever proportions of rutabaga and carrots that you have on hand and it will come out good. 

2 lbs rutabaga, peeled and cut into 1 inch chunks
2 lbs carrots, peeled and cut into 1 inch chunks
3-6 TBLS butter, to taste
sugar, honey or other sweetener, to taste (optional)
salt and pepper to taste

1-2 onions, peeled and chopped
3-4 cloves garlic, minced
2 lbs carrots, peeled and chopped
chicken broth and/or coconut milk (approx 4-6 cups total)
peanut butter to taste
cayenne pepper or hot sauce to taste

Heat cooking oil in pan and sauté onions until softened, about 10 min, stirring.  Add carrots, garlic, and chicken broth and/or coconut milk to cover and simmer until carrots are tender, about 20-30 min.  Puree and add the rest of the ingredients.  Check for salt and pepper and serve hot.  

Carrots, peeled and chopped into small pieces
Beets, peeled and chopped into small pieces
Kohlrabi, peeled and chopped into small pieces (optional)
Olive oil to coat liberally
salt, pepper, and optional herb of choice (we used thyme)

1 bunch carrots, cut into 1.5”x .25” x .25” sticks
4 tablespoons cilantro, chopped
1+ tablespoon lemon juice
1+ tablespoon olive oil
Salt, paprika, cayenne powder to taste
Scallions, chopped (optional)

Drop carrots into a pot of boiling water for 10 seconds.  Remove to bowl and add the rest of the ingredients.  Combine well and serve either room temp or chilled.